Sausage and Shrimp Cakes

There are those days that you look in the fridge at the odds and ends of leftovers from a few meals throughout the week. Cooked shrimp from a shrimp cocktail. Mashed potatoes. Roasted garlic sausage.
After working in a fish shop for years and making thousands of crab cakes, my mind tends to put leftover seafood in a little cake form.
Not only is making a fish cake an easy way to use up leftover bits, it’s also a good way to stretch an ingredient. What if you only have 50 grams of this or 100 grams of that and need to feed your family and you don’t want to pull out more of something, defrost it, or shop for more just to repeat a meal you had a few days ago and end up with the same leftover dilemma in another day or two?
The little fish cake is magic. If it’s good enough to have sustained fishing communities for centuries, it’s good enough for me!!…and if i can add smoky, garlic sausage to something. Anything. Life is good 😉
….oh, and by the way, if you happen to have leftover Roasted Red Pepper Sour Cream Mashed Potato and Rutabaga, use that instead of regular mashed potatoes. Or just add some roasted peppers to regular leftover mashed potatoes for an extra boost to this recipe. It’ll be great either way 😉

 

Sausage and Shrimp Cakes
Recipe type: Main
 
Ingredients
For the Sausage and Shrimp Cakes:
  • 75g cooked shrimp, chopped into 1cm (1/2") chunks
  • 150g smoked garlic sausage (or your favourite cooked sausage), chopped into 1cm (1/2") chunks
  • 4 cups mashed potatoes
  • 3 stalks celery, finely chopped
  • 4 green onions, finely chopped
  • 1 cup dry breadcrumbs
  • ½ cup flour
  • 2 large eggs + 3 Tbsp water
  • 1-1/2 cups fresh breadcrumbs + ½ cup cornmeal
  • 2 tsp garlic powder
For the Sambal Tartar Sauce:
  • 3 Tbsp sambal oelek
  • ⅓ cup finely chopped pickles
  • ¾ cup sour cream or mayonnaise
Instructions
For the Sausage and Shrimp Cakes:
  1. In a large bowl combine the shrimp, sausage, potatoes, celery, green onions and dry breadcrumbs until uniformly combined. Divide into 12 equal portions (I used a large ice cream/portioning scoop), form into a cake shape (either a flattened hockey puck look or a taller cylinder). Set aside.
  2. In three small bowls, add the flour to one, the egg and water, beaten together, to another bowl and the fresh breadcrumbs, cornmeal and garlic powder to the third bowl. Dredge each prepared cake in flour, then in the egg mixture then to the fresh breadcrumb-cornmeal mixture. Set on parchment paper and allow the breading to set for at least 20 minutes.
  3. To serve, preheat a large pan over medium heat. Add a couple of tablespoons of oil and when the oil is hot, fry the breaded cakes for 60-90 seconds per side until deeply golden in colour. Repeat with the remaining cakes adding oil with each batch to the pan. Makes 12 large cakes. Serve with a side salad and with Sambal Tartar Sauce.
For the Sambal Tartar Sauce:
  1. Stir together the sambal, pickles and sour cream in a medium bowl. Makes about 1 cup.